Cumin chicken hearts

Overview

The slight crispiness of chicken hearts and the tantalizing taste buds of cumin make people forget all their worries for a while

Remove excess chicken fat from the chicken hearts and cut them open with a knife to allow for more flavor, but do not cut them.
Put cold water on the pot, add chicken hearts, green onions, ginger slices, cooking wine, a little salt, and blanch. Skim off the floating foam, take it out with a colander, and control the water
Sprinkle in cornstarch and stir evenly with chopsticks.
Heat the oil until it is 60 to 70% hot, add the chicken hearts, and fry them until they form a hard shell, for about a minute. Do not fry for too long, otherwise the chicken hearts will lose too much water and feel very woody.
Take out the oil control
Take another pot, add a little oil to moisten the pot, add chicken hearts, 5 grams of light soy sauce, 10 grams of salt, 25 grams of cumin and stir-fry over medium heat. Sprinkle in coriander and stir-fry a few times before taking it out of the pot.
I took it at night, the light is darker, the photos are not very beautiful, they are daily photos, just take it for granted